So quick, so tasty, so very flavourful.
Things I am in dire need of while grappling with our new life. It can be hectic with one toddler, but throw an often unsettled infant into the mix and you’ve got a whole other ball game. Dinners once spent at the dining room table are now hectically eaten with babe to breast over a messy living room ottoman.
And I love it.
I have lots of pictures to share and stories to tell, but they will have to wait for another day. Soon!
Chimichurri Sauce
Yield: About a cup
Prep Time: 10 minutes
1 cup fresh parsley, packed
1 cup fresh cilantro, packed
1/4 cup fresh oregano, packed
1/4 cup fresh basil, packed
4 green onions, roots and white portion removed
3 cloves garlic
juice of 1 whole lemon
1/4 cup olive oil (and more if needed)
1 tbsp red wine vinegar
salt and pepper to taste
1 tsp red pepper flakes (aka crushed chili flakes)
1. In the bowl of a food processor, add all ingredients.
2. Pulse on high until a pesto-like consistency is reached. You may need to add more olive oil to achieve desired texture, depending on your tastes.
3. Serve over steaks, fish, chicken or roasted vegetables.
Love your site. Keep it up! Thanks!
I agree this is a quick and delicious uplift to any meal.
Wow, this sounds FABULOUS. Does anyone in your house baulk at eating something so green?
Glad to hear you’re savoring the new hectic life 🙂 Keep drinking it in!
No balking yet! Everyone LOVED it! I’ll be making it again VERY soon. Probably with Skirt steak!
I love chimichurri sauce! My favoriate Cuban place closed down recently and they had the best flank steak with this sauce. I guess now I can just make it myself! Thanks for the recipe.
Natalie (The City Sisters) recently posted..Sugar Plum Crisp
Yumm, a favorite sauce I’ve never actually made myself, just had out and about. Thanks as always Liz 🙂
I was just looking for a Chimichurri sauce for a bbq this weekend. Looks great!
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